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Author Notes:A variant of this salad is served on festive occasions in certain parts of Southern India. Known simply as 'kosmalli', it consists of finely diced or grated carrots, cucumber & onions and split yellow mung beans that have been rehydrated by an hour long soak in warm water. Salt, a 'tadka' of hot oil & mustard seeds and a spritz of lime juice round up the seasoning. (oh yes, that mandatory chopped green chili pepper as well!).
—Panfusine

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Makes 2 cups

2/3
cup rehydrated whole mung beans

1/2
cup finely diced greenhouse cucumber

1/2
cup baby carrots, finely diced

1/4
cup scallions thinly sliced (whites only)

1
tablespoon fresh grated coconut (OR)

2
tablespoons diced tender coconut

1
small green chilli deseeded & minced

1--2
tablespoons finely chopped cilantro

Juice of 1 lime

Salt to taste

The easiest way to obtain diced tender coconut: strain a large can of coconut water (goya or other brands) & use the little coconut pieces. Rinse these & pat dry before adding to the salad to remove the residual sweetness.